Classic Savory Bolivian Silpancho Recipe: A Taste of Cochabamba

Ingredients

• 4 cups of refreshing water
• 2 cups of fluffy white rice
• 6 tender potatoes, peeled with care
• ½ cup of versatile vegetable oil, divided evenly
• 3 cups of crunchy bread crumbs
• 1 ½ pounds of succulent beef top sirloin, thinly sliced
• Season with a pinch of salt
• 6 large eggs to bind it all together
• 3 aromatic onions, finely diced
• 2 juicy tomatoes, diced with precision
• 2 vibrant red chile peppers (locoto), chopped for a kick
• 3 tablespoons of fragrant olive oil, adjust to your liking

Step 1

Begin by bringing a pot of 4 cups of water and rice to a lively boil. Let it dance and mingle for a while before lowering the heat to a gentle simmer. Allow the rice to luxuriously absorb the liquid, transforming into a tender delicacy over the next 20 to 25 minutes.

Step 2

Meanwhile, in another pot, introduce the potatoes to a generous amount of salted water. Let the water embrace the spuds and bring them to a joyful boil. Lower the flame to a cozy medium-low and let the potatoes simmer until they become tender, which usually takes around 20 minutes. Once they are ready, drain them and let them cool for about 5 minutes until you can handle them with ease. Then, lovingly slice them into 1/2-inch pieces.

Step 3

In a deep skillet, pour 1/4 cup of vegetable oil and let it shimmer with warmth. Gently lay down the potato slices in batches, allowing them to bronze and crisp up to a delicious golden brown hue, approximately 2 minutes per side. Once they are perfectly fried, lay them on paper towels to drain and rest.

Step 4

Next, prepare a shallow bowl filled with bread crumbs. Season the beef with a sprinkle of salt and coat it with the breadcrumbs, ensuring an even and flavorful covering.

Step 5

In the same skillet, pour the remaining 1/4 cup of vegetable oil and let it heat up. Cook the beef in batches until it adorns a beautiful brown exterior, which usually takes about 1 1/2 minutes per side. Once done, transfer the beef to a paper towel-lined plate to absorb any excess oil.

Step 6

In a large nonstick skillet, let the eggs sizzle as you crack them open, cooking them until they set to perfection, which should take around 5 minutes.

Step 7

Create a delightful mixture by combining onions, tomatoes, chile peppers, and a drizzle of olive oil in a bowl. Season this medley with a pinch of salt for a burst of flavor.

Step 8

To assemble your masterpiece, layer the serving plates with a harmonious arrangement of rice, potatoes, beef, and the fried eggs. Crown this masterpiece with the onion and tomato mixture, adding a final touch of freshness and zest.